Rosemary and Smoked Paprika Roasted Vegetables

Name: Rosemary and Smoked Paprika Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: American,
Ingredients: 1 tsp McCormick Gourmet™ Organic Rosemary, Crushed; 1 tsp McCormick® Paprika, Smoked; 1/4 tsp McCormick® Red Pepper, Crushed; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 1/2 acorn squash halved lengthwise and cut into 1-inch thick slices; 8 oz purple potatoes halved; 12 shiitake mushrooms stems removed; 2 ribs celery cut diagonally into 1-inch slices; 1 carrot cut diagonally into 1/2-inch slices; 1 heirloom tomato cut into thick wedges; 3 tbsps olive oil; 3 tbsps balsamic vinegar; 1 tbsp honey

This savory side dish has lots of umami flavor. Roast a combination of purple potatoes, tomatoes, mushrooms and carrots accented with rosemary, smoked paprika and pepper. Roasting vegetables further enhances their umami notes.

15m

PREP TIME

30m

COOK TIME

80

CALORIES

13

INGREDIENTS

Servings: 12 (2/3 cup)

Ingredients

1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
1 teaspoon McCormick® Smoked Paprika
1/4 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1/2 acorn squash, halved lengthwise and cut into 1-inch thick slices
8 ounces purple potatoes, halved
12 shiitake mushrooms, stems removed
2 ribs celery, cut diagonally into 1-inch slices
1 carrot, cut diagonally into 1/2-inch slices
1 heirloom tomato, cut into thick wedges
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Sprinkle with seasoning mixture; toss to coat well.
2 Spread vegetables in single layer in roasting pan.
3 Roast 25 to 30 minutes or until vegetables are golden brown and tender. Remove vegetables to serving platter. Place roasting pan on stove on medium heat. Add vinegar and honey. Cook and stir 1 minute to release browned bits from bottom of pan. Pour over vegetables.